Croissant Recipe

If you’ve ever dreamed of creating those buttery, flaky croissants that melt in your mouth just like they do in a Parisian bakery, look no further. Making croissants from scratch is an art that requires patience, attention to detail, and a love for delicious pastries. Here’s your comprehensive guide to mastering this French classic in your own kitchen.

Ingredients:

• 500g (4 cups) all-purpose flour, plus extra for dusting
• 75g (1/3 cup) granulated sugar
• 10g (2 tsp) salt
• 10g (2 tsp) instant yeast
• 300ml (1 1/4 cups) cold water
• 250g (1 cup + 2 tbsp) unsalted butter, cold but pliable

Instructions:

1. Mixing the Dough:

• In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Make a well in the center and pour in the cold water. Mix until a rough dough forms.

2. Kneading and Folding:

• Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes until smooth and elastic. Shape it into a ball, wrap it in plastic wrap, and refrigerate for 1 hour.

3. Preparing the Butter Block:

• Place the cold, pliable butter between two sheets of parchment paper or plastic wrap. Using a rolling pin, pound the butter into a rectangle about 8×12 inches. Chill in the refrigerator for 20-30 minutes.

4. Creating Layers (Laminating):

• Roll out the chilled dough on a lightly floured surface into a rectangle about 12×18 inches. Place the chilled butter block in the center of the dough so that it covers 2/3 of the dough lengthwise. Fold the uncovered third of dough over the butter, then fold the opposite end over the top (like folding a letter).

5. First Turn:

• Turn the dough 90 degrees so that the open side is on your right (like a book orientation). Roll out the dough again into a rectangle, fold it into thirds, wrap in plastic wrap, and refrigerate for 30 minutes.

6. Second Turn:

• Repeat the rolling, folding, and chilling process two more times for a total of three turns. This creates the layers that will give your croissants their flaky texture.

7. Shaping the Croissants:

• Roll out the dough into a large rectangle about 1/4 inch thick. Cut triangles (about 5 inches wide at the base) from the dough. Make a small cut in the center of the base of each triangle, then roll up towards the point, gently stretching the dough as you roll.

8. Proofing:

• Place the shaped croissants on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let them proof at room temperature for 2-3 hours, or until doubled in size.

9. Baking:

• Preheat your oven to 400°F (200°C). Brush the croissants with an egg wash (1 egg beaten with 1 tbsp water) for a shiny finish. Bake for 15-18 minutes, or until golden brown and flaky.

10. Enjoying Your Creations:

• Allow the croissants to cool slightly on a wire rack before indulging. Serve warm with butter and your favorite jam, or simply enjoy them on their own with a cup of coffee.

Tips for Success:

• Temperature Control: Keep the dough and butter cold throughout the process to maintain distinct layers.
• Patience is Key: Take your time with each step, especially during folding and rolling, to ensure even layers and a perfect rise.
• Quality Ingredients: Use good-quality butter for the best flavor and texture.

With these detailed steps and tips, you’re well on your way to creating bakery-quality croissants at home. Experiment with fillings like chocolate, almond paste, or savory options for a delightful twist on this classic pastry. Enjoy the process and the delicious results!